CN203138043U - Fast heating and energy-saving cookware - Google Patents

Abstract

A fast heat-conducting and energy-saving cookware can be placed on a heat source. The fast heat-conducting and energy-saving cookware comprises a cooker body and a heat-conducting medium filled in the cooker body. The cooker body has an inner layer and an outer layer integrated with the inner layer and in contact with the heat source. The inner layer and the outer layer define a circulation space, and the heat-conducting medium is filled in the circulation space to transfer the heat energy of the heat source from the outer layer to the inner layer, so that the temperature of the cooker body is uniform. The inner layer and the outer layer of the cooker body define a circulation space together, and the circulation space is filled with the heat-conducting medium, so that the heat energy can be quickly conducted by the heat-conducting medium, thereby making the temperature of the cooker body uniform.

Description

Fast heating and energy-saving cookware

technical field

The utility model relates to a container, in particular to a fast temperature-conducting and energy-saving pot used for cooking food.

Background technique

Food is the most important thing for the people. In addition to filling their stomachs, people's diets are becoming more and more refined. In order to cook excellent, fragrant dishes, in addition to the freshness of ingredients, the control of heat is also an important key to the deliciousness of the dishes.

Referring to FIG. 1 , it is a common pot 1 in daily life. The pot 1 has a bottom 11 , a peripheral wall 12 extending upward from the outer periphery of the bottom 11 , and a space 13 defined by the peripheral wall 12 . When cooking, food is placed in the space 13 of the pot 1 and heated directly on the bottom 11 of the pot 1 .

However, heating on the bottom surface of the bottom 11 of the pot 1, the temperature is not easy to conduct upwards from the bottom 11 to the surrounding wall 12, so that the temperature of the bottom 11 is higher than the temperature of the surrounding wall 12. After cooking for a period of time , It is easy to produce the phenomenon that some food has been burnt, but some food has not yet been cooked.

Contents of the invention

The purpose of the utility model is to provide a fast temperature-conducting and energy-saving pot that can quickly transfer temperature and ensure uniform temperature.

The fast temperature-conducting energy-saving pot of the utility model can be placed on a heat source, and the fast temperature-conducting energy-saving pot includes:

A pot body and a temperature conducting medium. The pot body has an inner layer and an outer layer in contact with the heat source, and the inner layer and the outer layer jointly define a circulation space. The temperature conducting medium is filled in the circulation space and transfers the heat energy of the heat source from the outer layer to the inner layer, so that the temperature of the pot body is uniform.

The purpose of the utility model and the solution to its technical problems can also be further realized by adopting the following technical measures.

Preferably, the aforementioned energy-saving cooker with rapid heat conduction further includes a heat collecting device arranged on the outer layer of the cooker body and used to contact the heat source to absorb the heat energy of the heat source.

Preferably, the aforementioned fast heat conduction energy-saving pot, wherein the heat collecting device includes a body, a central hole formed in the body, and a plurality of elongated grooves spaced apart from each other and formed in the body, and the central hole It communicates with the elongated groove for the passage of the temperature conducting medium.

Preferably, the aforementioned fast heat conduction energy-saving pot, wherein the outer layer of the pot body has an inner wall surface, the inner layer has an outer wall surface corresponding to the inner wall surface, and the circulation space is composed of the inner wall surface and the inner wall surface The outer wall surfaces are jointly defined.

Preferably, in the above-mentioned quick heat-conducting energy-saving pot, the outer layer also has a heat-insulating layer located on the inner wall to keep heat and prevent heat dissipation.

Preferably, in the aforementioned energy-saving cooker with rapid heat conduction, the inner layer further has a twill portion formed on the outer wall surface to increase the adhesion of the heat conduction medium.

The beneficial effect of the utility model is that: a circulation space is defined by the inner layer and the outer layer of the pot body, and the circulation space is filled with a temperature-conducting medium, so that heat energy can be quickly conducted by the temperature-conducting medium, and then the The temperature of the pot body is uniform.

It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described in the following (such as embodiments) can be combined with each other to form new or preferred technical solutions. Due to space limitations, we will not repeat them here.

Description of drawings

Fig. 1 is a sectional view for illustrating a common pot in life;

Fig. 2 is a cross-sectional view of the first preferred embodiment for illustrating the utility model's rapid heat-conducting and energy-saving cooking utensils;

Fig. 3 is a cross-sectional view of a second preferred embodiment for illustrating the utility model's rapid heat-conducting and energy-saving cooking utensils;

Fig. 4 is a sectional view of the heat collecting device for illustrating the second preferred embodiment.

Detailed ways

The utility model will be described in detail below with reference to the drawings and embodiments: before the utility model is described in detail, it should be noted that in the following description, similar elements are represented by the same numbers.

Referring to Fig. 2, it is a preferred embodiment of the utility model's rapid temperature-conducting energy-saving pot 2, which can be placed on a heat source 20, and includes a pot body 3, and a filling pot The temperature conduction medium 4 in the body 3. It should be noted that the shape of the fast heat-conducting energy-saving pot 2 can be in the shape of a rice cooker, a frying pan, a kettle, etc. For the convenience of description, in this preferred embodiment, the fast heat-conducting energy-saving pot Tool 2 will be described in a circular state.

The pot body 3 is made of aluminum and has an inner layer 31, and an outer layer 32 integrated with the inner layer 31 and in contact with the heat source 20, the inner layer 31 and the outer layer 32 jointly define A circulation space 33 is formed, and the inner layer 31 defines a cooking space 34, and the heat conducting medium 4 is filled in the circulation space 33 so as to transmit the heat energy of the heat source 20 from the outer layer 32 to the inner layer 31. Wherein, the inner layer 31 of the pot body 3 has an outer wall surface 311, and the outer layer 32 has an inner wall surface 321 corresponding to the outer wall surface 311, and the circulation space 33 is between the outer wall surface 311 and the inner wall surface. There are 321 rooms on the wall.

It is worth mentioning that the outer layer 32 also has a thermal insulation layer 322 located on the inner wall surface 321 , and the thermal insulation layer 322 is used to keep heat and prevent heat dissipation during heating. The inner layer 31 also has a twill portion 312 formed on the outer wall surface 311. The twill portion 312 is used to increase the adhesion of the temperature-conducting medium 4 to the outer wall surface 311, so that the temperature-conducting medium 4 can be more evenly dispersed on the outer wall surface 311. Inside the circulation space 33 .

When desiring to cook food, the food is placed in the cooking space 34 of the pot body 3, and heated on the bottom surface of the outer layer 32 (as shown in Figure 2), and filled in the circulation space 33 of the pot body 3 After the temperature-conducting medium 4 is heated, it transfers heat energy from the outer layer 32 to the inner layer 31. In addition, the design of the twill portion 312 can make the temperature-conducting medium 4 more uniformly distributed in the circulation space 33, and the heat-insulating The layer 322 can also be used to keep warm and prevent heat dissipation, so that the temperature of the whole pot body 3 can be uniform, and the speed of heat conduction can also be accelerated.

The utility model rapid temperature conduction and energy-saving pot 2 is designed by the above structure. In actual use, by filling the heat conduction medium 4 in the circulation space 33 of the pot body 3, the heat energy of the heat source 20 can be transferred from the outer layer. 32 is transmitted to the inner layer 31, and by the design of the slanted portion 312 and the heat-insulating layer 322, the temperature of the pot body 3 can be made uniform and heat energy can be prevented from being lost, so as to prevent some food from being burnt and some food from being burned during cooking. The undercooked situation occurs, thereby ensuring that the cooking ingredients are faster and the original flavor of the ingredients can be maintained.

Referring to Figures 3 and 4, it is the second preferred embodiment of the utility model's fast temperature-conducting energy-saving pot 2. This preferred embodiment is roughly similar to the first preferred embodiment, the difference is that the rapid guiding The heat-saving and energy-saving pot 2 also includes a heat collecting device 5 disposed on the pot body 3 . The heat collecting device 5 is connected to the outer layer 32 of the pot body 3 by welding and partly located in the circulation space 33 , and the heat collecting device 5 can be used to be in contact with the heat source 20 . The heat collecting device 5 includes a body 51, a central hole 52 formed in the body 51, and a plurality of elongated grooves 53 spaced apart from each other and formed in the body 51, wherein the central hole 52 and the elongated groove 53 is connected to allow the temperature conduction medium 4 to pass through.

When cooking food, the food is placed in the cooking space 34 of the pot body 3, and heated on the bottom surface of the heat collecting device 5 (as shown in Figure 3), the heat collecting device 5 will absorb the heat source after being heated 20 of heat energy, the heat energy can be fully utilized without loss, so the speed of temperature conduction can be accelerated, thereby improving fuel efficiency and reducing energy loss, and the temperature conduction medium 4 will pass through the central hole 52 and the heat collector 5 The elongated grooves 53 can be more evenly distributed in the circulation space 33 . In addition, after the heating is stopped, it also has the effect of smoldering and heating, thereby saving energy consumption.

To sum up, the utility model rapid temperature conduction energy-saving pot 2, by means of the above structural design, not only can make the temperature of the pot body 3 uniform, but also can speed up the heat conduction and effectively reduce the loss of energy.

All documents mentioned in this application are incorporated by reference in this application as if each were individually incorporated by reference. In addition, it should be understood that after reading the above teaching content of the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present application.

Claims (6)

1. An energy-saving pot with rapid temperature conduction, which can be placed on a heat source, and the energy-saving cooker with rapid temperature conduction comprises: a pot body, the pot body includes an inner layer, and an outer layer in contact with the heat source, It is characterized in that: the inner layer and the outer layer jointly define a circulation space, and the fast heat-conducting energy-saving cooker also includes a heating element that is filled in the circulation space and transfers the heat energy of the heat source from the outer layer to the inner layer. A temperature-conducting medium that makes the temperature of the pot body uniform. 2. The fast temperature-conducting energy-saving cooker according to claim 1, characterized in that: the rapid temperature-conducting energy-saving cooker further comprises a heat source arranged on the outer layer of the pot body and used to contact the heat source to absorb the heat source Thermal energy collector. 3. The fast heat-conducting energy-saving pot according to claim 2, characterized in that: the heat collecting device comprises a body, a central hole formed in the body, and a plurality of elongated grooves spaced apart from each other and formed in the body , and the central hole communicates with the elongated groove for the passage of the temperature conducting medium. 4. The fast temperature-conducting energy-saving pot according to any one of claims 1 to 3, characterized in that: the outer layer of the pot body has an inner wall surface, and the inner layer has an outer wall surface corresponding to the inner wall surface, The circulation space is jointly defined by the inner wall and the outer wall. 5. The fast heat-conducting energy-saving cooker according to claim 4, characterized in that: the outer layer also has a heat-insulating layer located on the inner wall to keep warm and prevent heat dissipation. 6. The fast heat-conducting energy-saving cooker according to claim 4, characterized in that: the inner layer also has a twill portion formed on the outer wall surface to increase the adhesion of the heat-conducting medium.

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